Naval oranges, ripe strawberries, and sliced bananas are served with a yogurt-ginger sauce.
Cubed potatoes are sautéed with onions and lima beans and seasoned with parsley and paprika.
A quick English dessert of cooked berries layered with whipped cream.
This is a lovely side dish for chicken or fish.
Mix pasta, spinach, beets, onion and walnuts in a salad bowl. Combine maple syrup, vinegar, and olive oil in a small jar and shake well. Pour over salad. Serve immediately or cover and refrigerate until you're ready to eat.
Bananas that are getting past ripe work perfectly in smoothies. Peel them, wrap them in plastic, and freeze them.
Healthy appetizers for you and your guests.
This nutty salad is chock full of vegetables and complementary flavors.
Farmers across the country raise this sweet, slightly nutty-tasting fish.
A perfect dressing for a perfect party vegetable.
This is a picture-pretty first course for a summer meal. Make in advance and serve chilled.
These muffins are perfect for breakfast or a snack. They get their crunch from chopped walnuts.
Before rolling, toss thin strips of the ham, turkey, and cheese with the veggies.
A flavorful soup that's a snap to prepare.
The perfect solution for that leftover chicken!
You don't have to tell anyone these are homemade, healthy granola bars. Just let your guests enjoy the chewiness of the oats and dense chocolate flavor from the highest-quality dark chocolate you can find.
Put all ingredients in blender and blend for about 20 seconds. If mixture is too thick, add a little more vegetable broth. Serve hot or cold.
Mix all ingredients and refrigerate until ready to use, or use immediately. To make the dipping sauce, put it in a blender and blend on high about 10 seconds.
Nothing makes an occasion more festive than a beautifully presented cake.
Add chopped peaches after you have poured the pancakes on the griddle.
A salad that provides a host of health benefits.
This is a great sauce for meat, fish, fowl, or pasta. You can also use it as a spread for crackers or bread.
Boil potatoes with garlic, then mash with sour cream, and whip until smooth.
The fillets are dipped in Japanese-style breadcrumbs and herbs before cooking.
These grilled chicken breasts can be served right away or refrigerated to use in sandwiches later.